THE horse meat scandal won't affect a new £24,000 restaurant due to open this month – because it will only offer vegetarian and vegan dishes.

Plymouth couple Joe Wadge and Rebecca Speare are both just 23 years old and both vegetarians.

The pair, who live in Milehouse, are to open Samphire Brasserie, in Mayflower Street, after obtaining finance from loan-provider South West Investment Group, business charity Fredericks Foundation and some cash from relatives.

Mr Wadge and Miss Speare have taken a 10-year lease on a unit which was once home to a Greek restaurant and plan to create jobs.

"We are looking for two or three kitchen staff and another two or three front-of-house staff depending on how busy we get," said Mr Wadge, a life-long vegetarian who will take charge of the kitchen.

He has worked for other caterers as a chef but because he was reluctant to work with meat his career options were limited.

"It's difficult being vegetarian and a chef for someone else," he said. "They wanted me to sample the food, and butchery skills were against my ethics."

Miss Speare has previously worked in retail and will handle front-of-house duties.

The business will operate as a dual diner: from noon to 3pm it will offer cakes, coffee and sandwiches, but in the evening have an a la carte restaurant menu.

"We want it to be relaxed during the day, with people able to work, we will have wi-fi," said Mr Wadge. "We are niche, there is nothing in Plymouth like this."

He said that includes offering vegan dishes, without any animal products at all, in the restaurant.

"We will always have a couple of vegan options, because vegans can't find anywhere to eat," he said.

Miss Speare added: "We will always have two starters, two mains and two desserts which are totally vegan.

"And we know where all our milk comes from, we've even been to the farms, it's important to us."

17 comments

mcspredder...because then it wouldn't be a veggie restaurant and actually, most mainstream places cater very badly for true veggies (vegetarians do not eat fish or drink non veggie wine) and there is always a risk of contamination (for want of a better word) and as for catering for vegans, well, most have nothing at all on the menu.

In response to the difference between vegetarian and vegan, its not quite as Symonjames explains it...we also avoid any other animal products such as honey and eggs, wool...bassically anthing that involves using an animal. Also, many "chemicals" and additives are from animals such as cochineal (crushed beetles used for colour/dye) or shellac which comes from insects and their shells. Most true vegetarians would not wear leather as it has involved the killing of an animal.

No horseradish then?
A question though, if I may? I can take vegetarians to a mainstream restaurant/pub and they can be catered for. Why can't a vegetarian restaurant cater for guests of their vegetarian customers who want a nice bit of beef?

My parents opened The Athenian Restaurant in your new restaurant in 1967.
Michael and Maria Constantinou were my parents name.
They retired in 1989.
Its saddened me to see the shop empty so its great to see you will be opening very soon.
I wish you both the best of luck and look forward to visiting you very soon.
Love
Christina Sousby